Chef Spotlight | Charlie and Cleo of La Mar Exmouth Marina
Owner Maisie opened La Mar Restaurant in January 2024, creating a relaxed, elegant space to spend a few hours enjoying a luxurious cocktail, a glass of fine wine and impeccable food with a panoramic view of Exmouth Marina.
Working side-by-side, La Mar chefs Charlie and Cleo make a formidable team and are gaining an enviable reputation in Exmouth and East Devon.
They work well together, creating exciting and innovative dishes, and have put La Mar firmly on the culinary map after winning Gold at Food Devon Drink awards, being voted ‘Number one romantic restaurant’ in East Devon and recently being awarded a coveted AA Rosette.
We asked Charlie and Cleo to tell us about themselves, their cooking style and much more. Read on...
About the team
Together we have a created an original, equal working dynamic where we share all aspects of running our kitchen and the restaurant.
We both bring our own skills from different 'cheffy' journeys through our careers so far. This works perfectly as we bring a very broad range of expertise.
We’ve also each developed our own style which is great fun. The flavours of each dish and presentation can vary, making dining here at La Mar very exciting.
Your most treasured or earliest food memory?
Charlie: My earliest food memory is picking raspberries with my grandad on the family farm in North Devon. My most treasured memory is making Victoria sponge cakes with my sister.
Cleo: Cooking and baking from an early age with my mum and being allowed to take control of the speed of the cake mixer!
What three words would sum up your style of cooking?
Charlie: Classic, innovative, soulful.
Cleo: Unique, balanced, theatrical.
What has been your career highlight so far?
Charlie and Cleo: We both agree being awarded an AA Rosette after only 14 months of opening has got to be the highlight of both our careers so far!
What is your favourite seasonal ingredient, and how would you serve it?
Charlie: Pheasant is a tastier alternative to chicken and so much more sustainable and better for the environment.
The possibilities are endless with pheasant, that’s why I love it. You can have it in a cold pressed terrine; roasted whole for Sunday lunch; or even broken down to breasts, thighs and drumsticks coated in a buttermilk batter and deep fried. Accompany it with a curried coleslaw, some BBQ’d corn and a gravy made with the carcass and you have your own version of 'KFC' that helps the planet!
Cleo: Wild garlic brings with it memories of long walks as spring arrives and the exciting start of a beautiful season. Make a simple flavour-packed pesto, great with fish or as a dressing. Or blitzed with salt and pepper to a crumb, perfect for crusting pork fillet or lamb rack, creating a bright green colour with lots of flavour!
What does ‘sustainable’ mean to you?
Charlie: Using the right ingredients at the right time of the year is so important to me, the more everyone does this, the longer we will have the best ingredients in the world on our front doorstep.
Backing British farming and fishing is the only way to extent the longevity of our amazing arsenal of delicious produce!
Cleo: Consciously making an effort in the kitchen every day to reduce waste, adapt and work with suppliers to understand their values.
A few questions for Charlie
What are your ambitions for your restaurant/pub/café?
A second AA Rosette in year 2!
What’s always in your fridge at home?
Black bomber cheddar, saucisson and cold beer.
What’s your favourite dish on your menu now and why?
Our crispy duck starter is a modern take on the classic flavours that everyone is familiar with. It’s popular, fun to plate and so moreish!
Who is your favourite celebrity chef or food writer, and why?
My mum! She wrote a cooking column for a women’s magazine in Australia when she was a chef in her youth. She’s a huge inspiration to me and I wouldn’t be where I am without her
... and a few for Cleo
Who has influenced you and your cooking style?
Heston, because of his take on inventive and theatrical food. His style is an inspiration and I continue to strive to improve my dishes to reach that level.
Your secret weapon in the kitchen is?
I would have to say my knowledge of bread. Learning how two simple ingredients, water and flour, can create something so versatile, sustainable and delicious. I have to give most of the credit to my partner Kayla for showing me the way with bread making.
What is your favourite drink?
Baileys Hot Chocolate
What is the strangest food combination you like?
Sweet chilli sauce and salad cream on anything savoury!
To find out more about La Mar at Exmouth Marina visit their website, book a table and go and enjoy some of Charlie and Cleo's fabulous cooking.
Open Thursday, Friday and Saturday lunchtimes.
Wednesday, Thursday, Friday and Saturday evenings... and Wednesday night is Tapas Night.